This is inspired by a really amazing looking recipe in the Save with Jamie recipe book for butternut squash and spinach rotolo. I had planned to make it one evening, and had roasted the squash in advance to do so. But then I ran out of time in the day, and cutting up the pasta into rotolo struck me as being too complicated and Theo won’t touch spinach so he wouldn’t have eaten the leftovers and… I made this instead. It’s really yummy. Sweet from the squash, salty from the feta, a simple tomato sauce, and pasta. What could go wrong?
- 1 butternut squash
- 1 200g block feta
- Fresh lasagna sheets
- Red onion, chopped into rounds
- 1 680ml bottle passata
- 3-4 sprigs of thyme
- A good handful of grated cheddar
- Roast the butternut squash in the oven at 180′ for one hour. You don’t need to cut it up or put any oil on it or anything – just put the whole thing on a baking tray in the oven.
- Meanwhile, make the tomato sauce. Slowly fry off the red onion in a bit of olive oil. When it’s soft and sweet, add the passata and thyme and let it slowly cook for about 30 minutes.
- Once the squash is finished cooking and cooled, remove the seeds and put the flesh into a bowl. Mix together with the crumbled feta.
- Layer it up! Tomato sauce, pasta, squash. Tomato sauce, pasta, squash, pasta, tomato sauce, pasta, squash, pasta, tomato sauce, cheddar.
- Bake for 25 minutes, or until the cheddar is nice and melty and brown, at 180’C.
Sooooo yummy. I had never just roasted an entire squash before and cut it up after it was finished – revelation! I’ll be doing it that way from now on for sure.